Cultivation
Shade-growing: About 3–4 weeks before harvest, tea plants (Camellia sinensis) are shaded using straw mats or modern netting. This reduces sunlight, slowing photosynthesis, and boosting chlorophyll.
Effect: Leaves become darker green, higher in amino acids (esp. L-theanine), giving matcha its sweet umami flavor.
Harvest
Only the youngest, most tender leaves from the top of the plant are picked by hand or machine (usually in spring, “first flush” is the most prized).
Steaming
Leaves are quickly steamed after harvest to prevent oxidation (unlike black tea, which is fermented).
This locks in nutrients and keeps the vibrant green color.
Drying & Cooling
Steamed leaves are cooled and dried. Stems and veins are removed.
The resulting leaf material is called tencha (the precursor to matcha).
Grinding
Tencha leaves are slowly ground into fine powder using granite stone mills.
This process is slow (about 30g/hour per mill) to prevent heat from altering the tea’s flavor and aroma.
The end result is silky, vibrant matcha powder.
Preparation (Ceremonial Use)
Matcha is sifted (to remove clumps), placed in a bowl, and whisked with hot water (70–80°C / 158–176°F).
Usucha (thin tea): 1–2 scoops whisked with ~70ml water until frothy.
Koicha (thick tea): 3–4 scoops kneaded with ~40ml water, producing a rich, syrupy tea.
